Curried Wild Rice Squash and Tomato Soup
From jo_jo_ba 16 years ago
- 45 minutes to make
- Serves 4
The rich, sweet flavour canned tomatoes enhance the taste of the vegetables and lots of garlic in this warming dish! An added nutrient boost from nutty wild rice and some zip from curry powder will have your tastebuds singing praises!
Ingredients
- 1 shallot, diced shopping list
- 2 cups chopped cauliflower shopping list
- 4 medium yellow summer squash, diced shopping list
- 2 garlic bulbs (yes, 2 whole ones!) minced shopping list
- 1 tbsp yellow curry powder shopping list
- 1/2 tsp cumin shopping list
- 1/2 tsp cinnamon shopping list
- 1 tsp fresh-grated ginger shopping list
- 2 cups vegetable stock shopping list
- 3 cups water shopping list
- 1 (29-oz) can whole tomatoes, chopped shopping list
- 1 cup cooked wild rice shopping list
How to make it
- In a large pot, saute the shallot, cauliflower and squash in a small amount of non-stick spray for 3-4 minutes.
- Stir in garlic, curry powder, cumin, cinnamon and ginger and cook 1 minute, stirring to coat everything with spices.
- Add the stock and water, stirring well to dislodge the cooked bits from the pan.
- Add tomatoes, reduce heat and simmer for 30 minutes or until the vegetables are tender.
- Stir in the wild rice and serve.
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